I’ll concede that there are several ways to slice a brisket, but I should note that some of them are just wrong, like slicing with rather than against the grain. But again, there isn’t ...

A whole brisket weighs 10 to 15 pounds and has quite a bit of fat attached. But brisket usually is cut into two smaller sections before being sold. The front cut -- sometimes called the point end ...

The subject line referred to the “fourth slice methodology,” which the pitch described as “the standard of quality of brisket that Botello has pledged to serve his customers each time they ...

These names reflect the two muscles that make up the brisket. To slice through the bark on the flat, saw forward and back with minimal downward pressure. Add a little more downward pressure once ...

Brisket is fussier. Even with a mantle of fat covering more than 10 pounds of beef, if you don’t nail the technique, you’ll know it. Undercook it and this naturally tough cut of beef is going ...